Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 393-402

  Pan, Hongyang ^a   Xu, Xueming ^a   Jiang, Bo ^a   Chen, Jie ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Co drying; Compatibility; Differential scanning calorimetry; Glass transition temperature; Kinetics of phase separation; Soy protein isolate alginate co blending film

Indexed keywords

BLENDING; DEPOSITION; DRYING; GLASS; GLASS TRANSITION; PHASE SEPARATION; PROTEINS;

BLENDING FILMS; BLENDING SYSTEM; CO-DRYING; COMPATIBILITY; DRYING PROCESS; GLASS TRANSITION TEMPERATURE TG; KINETIC OF PHASE SEPARATION; SEPARATION SYSTEMS; SOY PROTEIN ISOLATE/ALGINATE CO-BLENDING FILM; SOY PROTEIN ISOLATES;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84938117632     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.014     Document Type: Article

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